Prep time: 30 minutes
Total time: 1 hour 40 minutes
Crust:
Cooking spray
7 to 8 graham crackers, crumbled (about 1 1/4 cups)
5 Tbsp butter, melted
1/4 cup sugar
Filling:
24 oz cream cheese, at room temperature
1 cup sugar
3 Tbsp flour
1 tsp vanilla
5 large eggs
3/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp ground ginger
1/4 tsp nutmeg
1 (15 oz) can pumpkin puree
1/4 cup brown sugar
1 cup sour cream
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Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray.
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Combine the graham-cracker crumbs, butter, and sugar. Pat the mixture on the bottom and partway up the sides of the pan. Bake 10 minutes; remove from oven and let cool.
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Reduce oven temperature to 300°F.
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Mix all of the filling ingredients by hand or with an electric mixer.
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Pour the filling into the cooled crust.
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Place the cake in the center of the oven and bake 1 hour (the cake will still shimmy, but will set later). Turn off the oven and let the cake sit undisturbed inside for another hour. Cool, then refrigerate at least overnight. [May be refrigerated, wrapped well, for up to two days.]
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Garnish with candied nuts, chopped dried cranberries, or whipped cream just before serving.
